This week I had some icky looking over ripe bananas on the counter and instead of making muffins AGAIN, I decided to try to make a banana chocolate chip cookie. My kids actually decided to call these “mookies” because the texture is sort of similar to a muffin. We ate them for dessert after dinner and then for breakfast the next morning. They are very versatile, just like my pj pants these days! Store extras in an air tight container, I would suggest using the bread trick to soak up extra moisture, or layer using parchment paper. We did not do either of these and the “mookies” were a bit sticky the next morning, but still delicious. So, the next time you have some gross looking bananas give these cookies a try!!
Banana Chocolate Chip Cookies
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp arrowroot powder or cornstarch
- 1 tsp salt
- 1/2 cup unsalted butter, softened (1 stick)
- 2 very ripe bananas
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1&1/4 cups chocolate chips
What to do…
- Combine flour, baking soda, arrowroot powder, and salt and set aside.
- In the bowl of a stand mixer, or large bowl if using a hand mixer, combine butter, bananas, both sugars and vanilla.
- Beat in flour mixture.
- Stir in chocolate chips.
- Cover bowl and place in the refrigerator for roughly a half an hour.
- In the meantime, preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Drop dough by the tablespoon or so onto the prepared cookie sheets.
- Bake cookies for 8-10 minutes.
- Allow cookies to cool on the cookie sheet until they can be transferred to a wire rack to cool completely. They will be soft.
*recipe modified from Mom on Timeout, for original recipe click here